Editors emphasize that scoring reflects a restaurant’s clarity of vision and execution, with risk-taking and consistency identified as key drivers of success.

New entrants include 11 restaurants less than a year old, such as Cote Basque, Little Rose, and Roma, highlighting a trend of rapid impact by newcomers.

Ashe in the CBD showcases high-energy, intensely flavorful cooking from chef Khanh Nguyen, connected to Sunda and Aru and supported by Brent Savage and Nick Hildebrandt.

The Good Food app and subscriptions to The Age and Sydney Morning Herald are promoted to access premium content, including photos and features.

Attica’s Ben Shewry is noted as an exception to chefs being unavailable on Mondays, indicating notable commitments or preferences.

The 46th Age Good Food Guide awards ceremony took place at The Timber Yard in Port Melbourne with about 500 industry attendees, showcasing a high-profile gathering of Victorian hospitality leaders.

The ceremony, sponsored by Oceania Cruises and T2 Tea, was hosted at The Timber Yard in Port Melbourne, with Melbourne serving as the hub before Sydney for the awards season.

Tonight’s event will honor multiple categories, including Restaurant of the Year, Chef of the Year, and New Restaurant of the Year, with around 500 hospitality leaders in attendance.

Gaea rose from one hat to two, underscoring growth and refinement in degustation dining within the guide.

Lo Presti’s in Redfern, Michael Lo Presti’s first restaurant, blends warm community vibes with refined, ingredient-driven dishes and notable techniques.

Editor notes include light anecdotes about 2026 dining trends, such as meat-and-potatoes dominance and steak frites, contextualizing the guide’s year in review.

Sagye is Critics’ Pick of the Year for its restorative Korean beef soup and consistently strong dining experience.